Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 minsServes: 1 MEDIUM POT Native soup of the Efik people, pale and mustardy with distinctive earthy and aromatic flavours from the seeds of the Ibaba plant.

For a lover of veg.soup who emphasized on 'extra meat'

Its my favorite dish. It is a dish that was discovered in Nigeria and it is still prepared in Nigeria under the name Okazi leaf soup. It is very tasty and enjoyed by 80% of Cameroonians.

Seafood okro is a very rich meal on its own and also expensive to prepare but trust me it’s worth it’s value..

This recipe is great for cold nights or gatherings with lots of friends just double the recipe for more servings

This is recipe is great, if you are looking for a low effort, nutritious soup.Tips:💡 I like my soup almost like a puree. If you prefer less chunky texture, add more hot water gradually. While adding water, check the salt and add in if neccessary.💡Adding cumin will help you eliminate the gasiness of lentils (funny but true and easy on the stomach 😉)💡If you prefer a lighter recipe, I recommend only using olive oil and skipping step 7 & step 8.

This is a great hardy soup that can be served as a dinner. It is packed with a ton of flavor and has a tasty creamy broth. I saw this recipe on the Pioneer Woman tv show and modified it slightly, but most of the credit needs to go to Ree Drummond the host of the show.

Jacques Pépin actually inspired this dish for me. Of course I put my own variations on it, but it was by watching him that I even had the thought of making this.

I like this recipe because my kids love it they use to eat it with jam but I prefer eating with the soup

It is nice, very simple to prepare